• 한국생활과학회지
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• 제15권4호
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• pp.659-667
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• 2006

The purpose of this study is to identify the combinated factors of leaf mustard kimchi which confer the highest utility on tourists, and to establish the relative factors of importance in terms of tourists' contribution to total utility to their tour purpose. Conjoint model, $X^2$ analysis, Max. Utility model, BTL model, Logit model, K-means cluster analysis, and one-way ANOVA analysis are used for this study. The findings from this study are as follows: First, the Pearson's R and Kendall's tau($\tau$) statistics shows that the model fits the data well to the tourists' visit purpose. Second, when they choose a sightseeing place, tourists' taste for food renowned in the local area is a very important factor. Third, the leaf mustard kimchi some tourists most prefer has light red color and mild taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The leaf mustard kimchi the other tourists most prefer has light red color and highly pungent taste, and they buy it in a shaped packing, at a cheap price and directly at the kimchi factory. Fourth, by the results of BTL model and Logit Model analysis, some tourists most prefer an experimental model of leaf mustard kimchi which has light red color and mild taste. They want to buy it in a shaped packing, at a cheap price and directly at the kimchi factory. The other tourists most prefer an experimental model of leaf mustard kimchi which has light red color and highly pungent taste. They want to buy it in a shaped packing, at a cheap price and directly in the kimchi factory. Finally, the writer hopes this study will provide the kimchi marketers with some insights into the types of popular leaf mustard kimchi designs that could be successfully developed.

• 한국식품과학회지
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• 제46권4호
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• pp.526-529
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• 2014

최근 육종되어 시장에 소개된 신홍쌈 배추를 다양한 광 조건의 식물공장에서 재배하여 그 영양적 특성, 특히 기능성 물질인 phenolic compounds류의 함량을 중심으로 비교분석을 수행하였다. LED 광원을 이용하였으며 LED는 적+청, 적+백, 적+청+백 세가지 조합으로 신홍쌈 재배에 사용하였고 형광등을 광원으로 이용하여 재배한 경우와 비교하였다. LED 적+청 조건에서는 배추가 정상적으로 성장하지 못하여 성분 분석연구에 사용하지 않았으며 형광등을 포함한 다른 광 조건에서는 서로 유사한 성장속도를 보였으며 정상적인 형태 및 크기로 성장하였다. Anthocyanidin 중에서는 cyanidin만이 배추 내에 축적되었으며 그 함량은 LED 조건이 형광등에 비하여 2배 이상 높은 것으로 나타났다. Phenolic acid와 flavonol의 총 함량은 광 조건에 따른 차이가 크게 나타나지 않았다. 특이하게도 caffeic acid는 형광등 조건에서는 거의 축적되지 않았으나 LED 광에서는 형광등 재배 배추에 비하여 70-160배 이상의 높은 함량을 나타내었다. 유리 아미노산과 유리당의 전체 함량은 대체로 LED 광 조건에서 높게 측정되었으나 그 차이는 크지 않았다. 결론적으로, LED 광 중 R+W 조합이 신홍쌈의 기능성 성분 축적 및 식품적 가치상승에 가장 유리한 것으로 나타났다.

• 한국식생활문화학회지
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• 제1권2호
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• pp.163-166
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• 1986

Soybean and mungbean sprouts are vegetables indigenous to Korea which have been grown throughout the year from the most remote age. They had been called interchangeably as duchaeah or duah. Control method of environmental conditions for soybean or mungbean sprouts growing had been already appreciated from long time ago. A growing method once developed might have been handed over considerable period. Siroo (시루) and yongsoo (용수) had been the most common containers and the watering skill is of the utmost importance for soybean sprouts growing. As the demand of soybean sprouts in the market increased, a pit has been used for bean sprouts growing, and transformed into regular soybean sprouts factory. Now bean sprouts are international food and the demand of bean sprouts seems permanent in Korea. Accordingly the long-term policy concerned with the production of soybean sprouts should be prepared, placing emphasis on improved quality and safety.

• Food Science and Biotechnology
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• 제17권1호
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• pp.172-175
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• 2008

Two new fermentation products were separated from cheonggukjang by high performance liquid chromatography (HPLC) and tentatively identified as succinyl daidzin and succinyl genistin by HPLC-mass spectrometry (MS). Both succinyl daidzin and succinyl genistin were detected in all 4 commercially available and one laboratory prepared cheonggukjang and 1 commercially available natto. However, these compounds were not detected in commercially available 4 home-made and 4 factory-produced doenjang. Peak areas of succinyl genistin were about 1.95-2.45 times higher than those of succinyl daidzin in cheonggukjang, which may be due to the higher concentration of genistin derivatives than daidzin derivatives in soybeans. This is the first report on the succinyl derivatives as isoflavone metabolites from cheonggukjang and these 2 isoflavone derivatives could be characteristic indicators for cheonggukjang.

• 한국식품과학회지
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• 제5권4호
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• pp.197-200
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• 1973

1. 양조폐수장, 폐수구에서 분리한 K-73-3은 초산염을 자화하여 L-G, A를 20g/l 생산하였다. 2. 분리된 균주는 형태학적, 생리학적, 분류학적, 배양학적인 특성으로 보아 Corynebacterium glutamicusnov sp.로 간주된다.

• 로봇학회논문지
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• 제4권4호
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• pp.320-326
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• 2009

This paper proposed a new magnetic field detection algorithm to detect metal pieces in food producing processes. This algorithm can detect mixed metal pieces by sensing magnetic field. Some metal pieces are passed through an over-current circuit to magnetize them. The magnetic field sensor can detect the change in the magnetic field on theconveyor belt caused by the flow of the metal pieces in the food product. However, such a method detects the output of signals that change their amplitude and phase according to the movement of the conveyor belt with the food product, in which the equilibrium of the positive signal that is created in the receiver coil loses its balance due to the magnetized material. This includes not only the signal elements resulting from the effect of the alternating magnetic fields of the mixed metals, but also the signal elements resulting from the effect of the alternating magnetic fields of the examined object itself.

• 한국멀티미디어학회논문지
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• 제19권12호
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• pp.1970-1980
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• 2016

The problem of food deficiency is a major discouragement to many low-income developing countries. Most of these countries experience constant danger of hunger, malnutrition and diseases as they are unable to maintain their food supplies mainly due to lack of arable lands and modern crop, livestock and fishery production technologies. In addition, the pollutants resulting from the secondary industries are becoming another serious issue in their food problems. The pollutants mixed in the sands blowing from the mainland China and the toxic waters flowing in the farm land form the industrialized zones are some of the examples. The Vertical Farm, or Plant Factory, proposed in this study could be the best alternative food production system for them. Vertical farm is an efficient food production system that yields relatively a large volume of food materials without environmental risks. The system does not require a large open space and manpower and can minimize the possibility of infiltration of pollutants. This research describes a basic model of the system focusing on determining the optimal sites for it based on the meteorological data concentrating on the atmospheric pollutants. The types and volume of pollutants are analyzed and identified through the big data obtained, followed by visualization of analysis results and their comparisons for better understanding.

• 유기물자원화
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• 제25권2호
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• pp.49-57
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• 2017

한국인이 가장 좋아하는 음식인 김치의 소비가 증가하면서 김치공장부산물(KWF)도 증가하였다. 본 연구는 KWF를 처리한 아주까리유박의 퇴비화에서 이화학적 특성의 변화와 시비에 따른 상추의 생육을 평가하였다. 처리구는 아주까리유박(60%)과 톱밥(40%)을 혼합한 대조구, KWF 35% 처리구(K-1), KWF 50% 처리구(K-2) 및 KWF 65% 처리구(K-3)로 설정하였다. KWF처리 후 pH, 유기물 및 미생물상은 처리구별 차이를 나타내지 않았으며, 대조구와 비교할 때, KWF처리구의 질소함량은 증가하였고, 유기물대 질소비는 감소하였다. 퇴비화 종료 후 KWF처리구는 비료공정규격에 적합하였으나 K-3의 염분은 1.91%로 다른 처리구들 보다 높았다. K-1처리구와 K-3처리구에서 상추의 생물중과 건물중은 대조구와 비슷하였다. 이러한 결과들은 김치공장 부산물이 퇴비원료로 사용이 가능하지만 작물에 안전한 아주까리유박퇴비의 생산을 위해서는 35% 이하로 사용하는 것이 적절함을 나타내었다.

• Journal of Microbiology and Biotechnology
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• 제33권10호
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• pp.1257-1267
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• 2023

Although rational genetic engineering is nowadays the favored method for microbial strain improvement, building up mutant libraries based on directed evolution for improvement is still in many cases the better option. In this regard, the demand for precise and efficient screening methods for mutants with high performance has stimulated the development of biosensor-based high-throughput screening strategies. Genetically encoded biosensors provide powerful tools to couple the desired phenotype to a detectable signal, such as fluorescence and growth rate. Herein, we review recent advances in engineering several classes of biosensors and their applications in directed evolution. Furthermore, we compare and discuss the screening advantages and limitations of two-component biosensors, transcription-factor-based biosensors, and RNA-based biosensors. Engineering these biosensors has focused mainly on modifying the expression level or structure of the biosensor components to optimize the dynamic range, specificity, and detection range. Finally, the applications of biosensors in the evolution of proteins, metabolic pathways, and genome-scale metabolic networks are described. This review provides potential guidance in the design of biosensors and their applications in improving the bioproduction of microbial cell factories through directed evolution.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.